One Skillet Chicken Pot Pie

I know it's been a while since I posted, I have been so busy!  My kids were sick, we've been super busy at work, plus it's Mardi Gras!  When you're busy and need a comforting meal that's really easy, this hits the spot.

A Cast iron skillet is perfect for this recipe.  If you don't have one, any oven-proof skillet will work.  If you don't have that, you can start it in a skillet then transfer it to a pie plate before baking.  So, there is no excuse not to make this!

ONE SKILLET CHICKEN POT PIE

2 small boneless, skinless chicken breasts, cut into small pieces

1/2 a small onion, diced

1 12 oz pkg frozen mixed vegetables

1 TBS oil

2 TBS butter

2 TBS flour

1/2 cup chicken broth

1/2 cup milk

salt/pepper/Cajun seasoning

1 refrigerated pie crust

Preheat oven to 375 degrees.

Heat a cast iron skillet over medium-high heat.  Add a drizzle of oil, about 1 TBS.

Season the chicken with Cajun Seasoning (or salt and pepper) and add to the hot skillet.

Brown on all sides.

Remove the browned chicken from the skillet and set aside.

Add the diced onions to the skillet.  Cook for a few minutes until softened.

Add the frozen mixed vegetables and stir every few minutes until thawed.

Add 2 TBS butter.  Stir.

Sprinkle in 2 TBS flour.

Stir the flour in thoroughly.  Let the flour cook for a few minutes, stirring frequently.

Add the chicken broth and the milk.

Stir well.

Season with salt and pepper.

Return the chicken to the skillet.

Stir well.

Place the pie crust on top.

Pinch the edges to make it look pretty.

Use a knife to cut a few small slits in the crust.  This lets steam escape and keeps the crust nice and flat.

Brush a little milk on top of the pie crust.  This helps it to brown nicely.

Place the skillet on a baking sheet just in case it bubbles over.  Don't want to dirty your oven!

Bake at 375 degrees for 30 minutes.  Then take it out of the oven and let it rest for 10-15 minutes before serving.  Seriously, it needs to rest so it can set up.  Otherwise it will just run all over the place when you cut it.

This is such a comforting dish.  The flaky crust, tender chicken and sweet veggies make a filling, yummy supper.  And best of all?  Only one skillet to clean!

Italian Sausage, Peppers and Potatoes

My Old School Italian Husband was reminiscing the other day about a dish his Mom used to make.  I was lucky enough to have her teach me many of her recipes but she hadn't mentioned this one.  It was Italian Sausage baked with onions, peppers and potatoes.  Now, my husband does not cook.  He had no idea how she made it.  He did his best to describe it to me and I gave it a shot.  Here's what I did:

ITALIAN SAUSAGE, PEPPERS AND POTAOES

1 lb Italian sausage
1 onion
1 bell pepper
5 medium sized potatoes
oil
salt/pepper
fresh Italian Parsley

Preheat oven to 400 degrees.

Rinse and dry the potatoes.  Cut into medium sized chunks.  Place on a large baking sheet with sides.  Drizzle with oil and season with salt and pepper.  Stir well.  Arrange in a single layer.  Bake for 30 minutes.

Meanwhile, cut the onion and bell pepper into medium sized chunks. 

Then cut each sausage link into 3 pieces.

After 30 minutes in the oven, remove the potatoes and stir them.

Add the sausage, onions and peppers.

Drizzle with a little more oil and season with a little more salt and pepper (not too much, the sausage is already salty).

Return to the oven and bake another 30 minutes or until sausage is cooked through.

Sprinkle with chopped fresh parsley.

That's it.  It was so easy, I expected my husband to say it wasn't the same.  But he didn't.  He said it was great and tasted just like his Mom's.  He was happy, which made me happy.  My kiddos loved it, too.  Everyone happy with an easy to make supper?  This one's a keeper, for sure!

Warm Bruschetta Chicken

Hi everyone.  Holy Cannoli, have we been busy! The renovations continue.  I'm serious,  They are still not finished.  It's been 3 months.  Plus, my son graduated from high school!  My baby boy.  Don't ask me how he grew up so fast; I can't figure it out.  All the workers and the hammering and the dust (oh so much dust) and the cleaning one day only to be dirty again the next, I would have completely lost my mind had it not been for a much-needed vacation.  The day after my son's graduation we headed off to the beach for a few days then on to Disney World.  It was so much fun!  We got to relax and laugh and enjoy time together.  We also ate at some pretty great restaurants.  But, I did miss cooking.  It's my therapy.  It soothes my soul.  So, I got back at it.  Here is an easy recipe that was down right delicious!

WARM BRUSCHETTA CHICKEN

6 chicken cutlets (breasts cut in half lengthwise yielding 2 thinner cutlets)
salt/pepper
2 TBS olive oil
1 TBS butter
3 cloves garlic, minced
14.5 oz can Italian style diced tomatoes
2 TBS balsamic vinegar
1/4 cup grated Parmesan cheese
2 TBS chopped fresh basil (about 3 big leaves, chopped)

Season the chicken on both sides with salt and pepper.

In a large skillet, heat olive oil and butter over medium-high heat.

Cook the chicken cutlets, 3 at a time (don't over crowd the skillet or the chicken won't brown properly), for 5-6 minutes per side or until no longer pink inside.

Remove to a plate and cover loosely with foil.

Once all the chicken is cooked, turn the heat down to medium-low and add the minced garlic.  Saute the garlic for 2 minutes, stirring the whole time (so the garlic doesn't burn).

Add the diced tomatoes and use a spoon to scrape the brown bits off the bottom of the pan.  Those brown bits impart amazing flavor to your sauce.

Add the balsamic vinegar and Parmesan cheese then season to taste with salt and pepper.  Raise the heat to bring it up to a boil, then lower the heat and let simmer for 5-10 minutes or until slightly thickened.

Finally, add the chopped fresh basil and stir.

Serve the chicken with the sauce spooned over the top.

This was a big hit with my family.  They loved the tender, slightly buttery chicken with the tangy warm bruschetta sauce on top.  It's great over pasta, too.

This is a quick and easy recipe.  Give it a try and let me know if you like it.